Butternut Soup with Cumin Reviews

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users rating3.5/4

My husband and I loved this soup - although we varied a few items. We sliced the squash in half and roasted at 350 for 20 min, skinned and cubed, then roasted with onion and 5 cloves garlic for 1 hr. Liquified in blender with 2 cans broth then heated soup with seasonings and more broth. Overall the soup needs more broth (although with less it would make a nice mashed potato type substitute) and salt will vary depending on the type of broth used. I doubled the cumin and thyme. The cumin, thyme, garlic and squash made a sweet and savory combination that we LOVED. This is a vegetable puree soup, so it will have a thick consistancy...2 cups of broth could be substituted for milk for a creamier soup.

I too was having a difficult time with the pureeing. I ended up adding 2 more cups of liquid to the finished product along with a tsp extra cumin, 1/2 tsp paprika and a bit of celery salt. To garnish, instead of croutons I roasted four carrots, a bell pepper and fresh corn and topped the soup with that. It added that little bit of extra texture, and the roasted veggies gave it that little bit of a boost of sweetness with the cumin. I too pressure-cooked the squash for 4 minutes before to soften the rind, and added 2 cloves of garlic in with the Onions. Still a bit on the heavy side, it was a great soup. Easy to make and enjoy.

Well, I baked the squash at 375 degrees
for about 25 minuntes so that it would
be easy to peel, but not too done. I
had a large squash - so I tripled the
cumin and thyme (not sure the thyme
comes thru, so it may be optional). The cumin was delightful. I had to add more broth, and for the last leftover serving I added cream and I should have added more cumin. We loved it, lucky since my squash made enough for 10 - 12 servings.

I was hesitant to
try this with the
last reviews making
it sound so awful!
I had some squash
already cubed that I
did not want to go
to waste so I tried
it anyway. I
roasted the squash
and added the garlic
and curry as others
did and I thought
the soup was very
good. I will
definitely make it
again. To those who
thought the soup was
too thick--add more
broth and adjust the
seasoning!

I still can't get over how awful this was. How it has almost 4 forks is beyond me. This is too close to baby food with some pepper & spices in it.
Why would I make this when there is a bomb proof wonderful leek/potato w/dill waiting to be made?
Omg, what am I going to do with a gallon of this bilge before the garbage man comes next week? It can't even go in the compost due to the broth and olive oil.
I'm so mad to have wasted good squash & time over this. Save yourself and find another soup to make.

Made this for my hubbie who loves butternut soup and cumin- but he did not eat this. I don't know if there is something wrong with this recipe, as this is just a puree of squash with cumin added. It's more like a side-dish you might find in an Indian Restaurant than a soup as it's too thick and the cumin overpowers the squash completely. Butternut Squash is a great flavor and deserves better than to be treated like this.

This recipe produces a rather unpalatable soup. I can't believe it was dreamt up by Lydie Marshall. I'll put it in the fridge overnight and try to think of some way to salvage it. I'm sure that any more spices will kill the taste of the squash completely. That seems to be the point of some reviewers' suggestions. You have to wonder--why bother to make squash soup?